Although very delicately-flavoured, this coconut sweet gets a rich feel thanks to the tinges of saffron and cardamom that are added. I would suggest the use of traditional coconut grater in order to attain the perfect texture of this sweet. Another key ingredient is the mava, which helps to bind the kopra pak well. Also, make the saffron-milk mixture exactly as mentioned in the handy tip, so as to enhance the colour of the pak. Pay attention to both the texture and the colour; and you are sure to have edible gold on your hands!

I had referred to this recipe in the beginning of last year and there were so many reviews with valid suggestions which I had incorporated when making this recipe. I have tried to look for the other reviews but cannot find them. Please upload the other reviews which have helpful tips and suggestions. Thank you

I made this kopra pak for Raksha Bandhan It is simply superb & mouth watering It was distributed among many people every body called me up to say how tasty it was. I am also asked by two my relatives to make this fabulous kopra pak for them. Of course I have used the milk maid and milk powder as suggested by Shirin Motani as it was readily available at home I would like to suggest with the increased quantity of coconut one must recduce the quantity of milk